Chicken Roulades Cordon Bleu
- Yield servings
- 4 -- 6 ounce Chicken Breast
- 12 -- deli sliced Virginia Smoked Ham
- 12 slices Montery Jack Cheese
- 12 ounces Portabella Mushroom sauce
- 6 ounces Italian bread crumbs
- 3 -- eggs
- 1 cup all purpose flour
- -- Salt and pepper
- bunch parsley ( garnish )
- -- Sauce
- 4 tablespoons Wondra flour
- 8 tablespoons butter
- 2 cups 1/2 & 1/2 .
- 6 large portabella mushrooms sliced thick
- 3 cloves garlic crushed
- 2 ounces chicken stock
Preheat oven to 350 degrees
Wrap each breast in wax paper ( twice the size of the beast ) and pound out to thin.
In 3 pie tins:
1 egg whisked, 1 flour, 1 Italian bread crumbs
Melt 4 tablespoons of butter in a large saute pan.
Add mushrooms and garlic Saute til cooked. Remove from pan.
Add remaining butter, allow to melt, add 1/2 & 1/2, allow to warm, add Wondra
Whisk until thick, add chicken stock to adjust thickness of sauce
Salt and pepper each breast.
On each breast alternate slices of ham and cheese, overlapping and traveling down the length of each breast.
Roll each breast up, secure with toothpicks.
Roll breast in flour, then egg, then bread crumbs
Bake about 20 m9nutes or until 165 internal temp..
Remove, allow to rest for 5 minutes, slice into rollards.
Sauce, arrange mushrooms in a fan around plate, rollards in a cloverleaf, parsley in middle.